This book provides a critical, systemic analysis of the challenge of food waste and its drivers in hospitality operations. It reviews existing approaches to mitigating food waste in catering services and highlights best practices in effective mitigation. It also discusses the determinants of the broader adoption of effective approaches to food-waste management across the sector and within the various geographical markets of out-of-home food consumption. This book is suitable for academics in the hospitality and tourism field as well as for professionals such as hotel and restaurant managers. It can also be used in undergraduate and postgraduate classes in hospitality management.